December 18, 2016

Christmas Calendar 2016 - Hazelnut cake with white chocolate and cherry

I have been looking forward to try out this recipe from the weekly magazine "Søndag" (issue 29/2016) for quiet some time. And I found it to be fitting perfect into this theme of Christmas afternoon tea. Instead of fresh cherries I have used Amarena cherries, which is very fitting in this season of Christmas.

The taste and texture is great. The taste of jasmine tea in the cream topping is very delicate, I had some issues in tasting the jasmine tea flavour, however some of my work colleagues could not identify the flavour of jasmine. 

Hazelnut cale with white chocolate and cherry: - for 8-12 persons
  • 4½ egg whites
  • 200 g sugar
  • 200 g hazelnuts - medium chopped
  • 1 tablespoon of cocoa
  • 100 g while chocolate - finely chopped
  • 2½ dl dairy whipping cream, 35-40% fat
  • 1 tablespoon of jasmine tea
  • approx 40 Amarena cherries
  1. Heat up the oven to 175'C.
  2. Whip the egg white stiff.
  3. Add in the sugar and whip until the mass is very stiff.
  4. Add in the chopped hazelnuts, and mix everything gentle together.
  5. Fill the mass into a spring form, where the bottom layer is covered by baking paper.
  6. Place the form in middle of the oven, and bake the bake at 175'C for 30 min.
  7. Check, that the cake is baked, before removing it form the oven.
  8. Cold down the cake.
  9. Sprinkle the top of the cake with cocoa powder.
  10. Add the jasmine tea and dairy whipping cream into a cooking pot.
  11. Bring the cream to the boil.
  12. Remove the cream from the heat, and let the jasmine tea infuse the cream for 5-10 minutes.
  13. Pour the cream through a sieve in order to remove the tea leaves.
  14. Add the cream and chopped white chocolate into a mixing bowl, stir until the chocolate is melted.
  15. Cover the mixing bowl with a lid, and place the cream cold in the refrigerator for min 4 hours or night over.
  16. Whip the cream, until it has a consistency as whipped dairy cream. 
  17. Fill the whipped cream into pipping bag.
  18. Pip the cream in form of small tops on the top of the cake.
  19. Decorate each cream top with Amarena cherry.
  20. Store the cake cold, until it could be served for the guests.

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